How to Make Bread

Transcript Okay, I’m going to show you how to add olives into your bread dough and I’ve already kneaded this dough, and so you could add olives. You could replace the olives and add nuts or fruits. Basically, whatever you want you can add in to your dough, but don’t add it in until your …

Transcript I want to give you some tips on how to make bread dough at home without a mixer because you certainly don’t need a mixer to make dough. In fact, my preference is usually to not use a mixer at home, because the mixers that you use at home have such a smaller motor …

Transcript Now I’m going to show you how to shape pull-apart rolls. I have a 1 and 1/2 kilo batch of dough, so I’m going to dust my floured work station. I’m going to start dividing this dough and I’m doing to divide it into smaller golf ball sizes at 40 grams each. I just …

Transcript I’m going to show you how to mix and make a no-knead bread. The first thing that you need, you need only 4 ingredients. It’s really simple, and it yields really beautiful results. The first thing is you need water that’s at about 72 degrees, and we’re going to scale 345 grams of water …

Transcript The way I like to keep my bread at home, so that it lasts longer what I always, always do is I always freeze it. I don’t refrigerate the bread at all and I generally don’t leave my bread sitting out at room temperature.The first thing I do is I let my bread cool …

Transcript What happens when your dough is too sticky? Well, I love sticky dough. I think that that’s the best dough and so I don’t normally try to do anything when my dough is too sticky. Generally, sticky dough is when a bread is fermented, the gluten starts to break down and the dough starts …

Transcript I’m going to show you how to shape seeded sandwich rolls. I have 1 1/2 kilo batch of dough. I’m going to dust my floured work station, and I’m going to start dividing this dough. I’m going to divide it into what I like to use as hamburger buns. I’m going to cut those …

Transcript I showed you how to mix plain no knead. If you feel like having a variation I’ve got a no knead bread with beer that I think is really, really wonderful. This recipe calls for beer and buttermilk in place of the water, and so it is 175 g of beer and I use …

Transcript So when you’re baking bread at home and you have a straight dough, that would mean like a baguette or a sourdough, what you want to do is you want to preheat your oven to 500 degrees. And then after the bread has been in the oven for about five minutes, no more than …

Transcript Okay, so there are 10 steps to making bread and I’m going the run through them very quickly. The first step is mixing your preferment. So any type of sourdough starter, any type of Poolish, any kind of sponge that gets made first. The next step is mixing, that’s where you combine all of …

Transcript Okay, so how do you make a crustier bread? First, you have to talk about how do you make bread with a crust on it and what kinds of crusts you’re looking for.The best bread that makes a crusty bread is one that’s been slowly fermented or retarded overnight in the refrigerator, so that’s …

Transcript So there are different types of bread and different types of dough depending on what you want to use your bread for. The main category of bread falls into straight dough. A straight dough is basically a dough that doesn’t have any fat in it. So a sourdough would be a straight dough or …

Transcript Okay, so the sandwich dough has fermented for two hours and now we’re ready to shape it. You’re going to take your dough, you’re going to dust the surface of your work space just lightly, and you’re going to put the dough on the surface. And then this called a Pullman loaf pan and …

Transcript We’re kneading this dough by hand. One of the things that’s nice about kneading by hand is that you can never get the dough too hot with your hands, so there’s never a chance that you’re really going to overwork the dough. You can pretty much knead for a long time, without really worrying …

Transcript So let’s talk about substituting whole wheat or whole grain flours for white and all-purpose and white bread flours. I like to substitute whole grain flours for both flavor and for health, but primarily for me, it’s flavor because I think that the whole grains contribute more flavor to the loaf than white flours. …

Transcript Here are my top four tips for making bread at home. Number one, weigh your ingredients and scale everything out. That just creates a more consistent product that you’ll be happier with, and you’ll be happy to know when you try to repeat it what you did before. Don’t try to use cups and …

Transcript So there are different types of yeast.There’s commercial yeast and there’s natural yeast.There’s basically yeast all around us, and you can use a variety of different yeasts and leavening’s for your bread dough.The most commonly known yeasts that everyone is familiar with is commercial bread yeast, at least that is in bread making, and …

Transcript When you’re baking bread at home, there are a couple of ways to simulate baking your bread in a professional oven, and my favorite technique is to use a dutch oven. When you’re baking bread, you want to give that bread some steam in the beginning. And as the loaf of bread bakes in …

Transcript When you’re making gluten-free bread you’re basically substituting flour, or wheat flour or any type of flour that contains gluten with a type of flour that doesn’t contain gluten. Generally, what types of flours don’t contain gluten? Rice flour doesn’t contain gluten. Amaranth flour doesn’t contain gluten. There are a variety of different flours …

Transcript Hi. My name is Melissa Weller and I’m a bread baker. I live in Brooklyn, New York. I am so happy to share making bread at home with you. I just want to tell you a little bit about myself. I started out working as a chemical engineer and then I career transitioned into …

Transcript Okay, so I would like for my dough to start proofing and rising faster. So a couple of tricks that I use. The first thing is that I like to use the residual heat from the oven and if the oven is preheating, you need to be really careful that you don’t get your …

Transcript Okay, so when you’re mixing dough by hand versus when you’re mixing it by machine the two yield basically different results. A machine has a powerful motor, and so in a professional kitchen the motor is so powerful, that what that motor does is it beats air into the dough and it oxidizes the …

Transcript When you think about the bread baking process and you think about it from start to finish, some of the basic supplies that you need to make bread at home. First, you need some mixing bowls. You don’t need a mixer. You just need some bowls, a plastic scraper, plastic wrap or some linen …

Transcript All right, so I’m going to show you how to shape crusty dinner rolls.The dough that I’m using is the dough that I made with baguette dough with olives added into it. It’s fermented for two hours, but you could use any type of straight dough. By that I mean any dough that doesn’t …

Transcript So we’re going to mix brioche dough and we’re going to use the Kitchen-Aid stand mixer to mix the dough. What I’ve done is I’ve scaled out, 430 grams of eggs and 85 grams of water into this bowl, and then to this bowl, I’m going to add 61 grams of fresh yeast. Again, …

Transcript All right, so the baguette dough has fermented for a total of two hours, with a turn at one hour. So now we’re going to divide the dough, and so we’re going to lightly dust our surface, scrape the dough out onto our surface. I’m going to shape this dough into two different shapes. …

Transcript So I’m going to show you how to mix baguette dough by hand. You start out with baguette dough doing an autolyze, and an autolyze is essentially a way to help the gluten in the dough form, and so I’m taking 72 degree water and I’m going to scale out 850 grams of it. …

Transcript Okay, so this loaf of bread was retarded overnight in the refrigerator and I’m just going to pull the plastic off of it. You can see that the bread has grown a little bit in volume in the refrigerator. That’s because the bread takes a little bit of time to cool down, as its …

Transcript Okay, so I’m going to be making a sandwich dough and I’m making a very classic recipe of sandwich dough. And this recipe is French is pain au lait and it means milk bread. It is the quintessential, white, slicing sandwich bread, and it’s got a great, very tender crumb, from the milk that’s …

Transcript Okay, so now we’re getting ready to bake our brioche a tete. They’ve been proofing for about three hours, give or take depending how warm your room is and we’re going to sort of test them to see how proofed they are. You can see that my indentation on the side brioche a tete …

Transcript Now I’m going to show you how to bake the demi-baguettes. The demi-baguettes have been proofing for about 45 minutes and I’m just going to take the cover off of them. I’m going to do a quick little test, right like this, and when the dough doesn’t spring back like that, to me that …

Transcript Okay, so my sourdough has been autolyzing for about 20 minutes and the salt’s on top of it. So I’ve got all my ingredients here. I don’t have to add anything else. But now I’m going to start kneading my dough, so I’m going to scoop it out of the bowl, I’m going to …

Transcript Okay, so we have our brioche dough and we put it in the refrigerator to chill it down, so that we could shape it more easily. And so I’m going to take it out of the container, it’s okay if it comes out in chunks. Okay, so I’ve got our brioche dough and the …

Transcript I’m going to do a window pane test right now, because the O’Delice has helped expedite the kneading process, so we shouldn’t have to knead it terribly long. And you can see that the gluten is forming. It’s really stretchy. It’s partially stretchy, because we added poolish, and poolish adds extensibility to the dough. …

Transcript I’m going to show you how to mix my version of sourdough bread, by hand. The first thing that we start out doing is we start out scaling the water. We need 554 grams of water, so I’m going to tear this scale. My water is at 73 degrees, and I want my dough …